Brown Rice and Grilled Vegetable Salad

The herbaceous, bright green sauce is the star of this veggie-dense grain salad. You'll want to eat it on everything! Look for whole grain brown rice that's ready in 20 minutes; it's a convenient (and fast) way to incorporate whole grains into everyday dinners.

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Mediterranean Vegetable Panini With Feta Pesto

Whole grilled artichokes from the jar have a lovely earthy flavour and firm texture. If unavailable, use drained, rinsed jarred marinated artichokes. Leftover pesto can be refrigerated for up to five days.

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Chicken and Swiss Chard Fusilli

Teaming up foods that are in season is a great way to reduce costs, as in this dish with its Swiss chard and peppers.

Turkey Burritos

Turkey and vegetables all rolled up in a whole wheat tortilla make this perfect for recharging your child's batteries at lunch. The burritos can be made ahead and either arranged in the glass baking dish or wrapped individually and frozen. Just thaw and increase cooking time by 10 minutes. You can cook the burrito the night before and just have your child rewarm it in the microwave at school.

Tuscan Bean and Escarole Soup with Parmesan Croutons

The slight bitterness of escarole in this hearty all-season soup balances the sweet richness of carrots, tomatoes and beans. If you can't find escarole, curly endive is a good substitute. It adds a touch of bitterness and needs just a minute or two more cooking.

Curly Hotdog Snakes

These are so much fun to eat and quite the crowd-pleaser. Serve with “bloody” ketchup and “snake gut” mustard.

Black Bean and Scrambled Egg Enchiladas